Sweet Potato Noodle Pudding (Kugel)
Recipe by Bruce's Yams from allrecipes.com
Dinner,Side Dish 2 Hr. 50 Mins.
Ingredients
12
12 servings
- •1 (16 ounce) package wide egg noodles
- •3 tablespoons butter (plus extra to grease dish)
- •5 large eggs, beaten
- •½ cup heavy cream
- •¼ cup sugar
- •1 teaspoon salt
- •1 ½ cups sour cream
- •1 (15.5 ounce) can crushed pineapple, undrained
- •1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
- •Pumpkin pie spice for sprinkling over pudding
Instructions
- Heat oven to 350 degrees F.
- Butter a large 13x10-inch (4 quart) baking dish; set aside.
- Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
- In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
- Cut the sweet potatoes into small chunks then add to the egg mixture.
- Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
- Bake for 40-45 minutes until the top is golden brown and the pudding is set.
- Allow pudding to cool for at least 40 minutes before cutting into squares.
- This side dish can be served warm or, even better, at room temperature.
Nutritional Facts
Per 12 servings
- Calories: 453
- Carbohydrate: 67g
- Fat: 16g
- Fiber: 3g
- Protein: 9g
- Sugar: 10g
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